Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-04-16

spoonius OF cream; let these just boil, and pour
over the fish.
STRAWBERRY FR1rTERs-Beat two eggs well fthe
whites and yelks separately, then add TO them a
teacupful OF cream and pinch of salt stirring in
enough flour to make thick batter Now. beat
the mixture well, and, when thoroughly smooth
Throw IN pint OF Strawberries Have plenty OF
ooiiing-hot fat in the fryingpan and fry the same
as ordinary fr1ttera. When done to golden brown
color take them out, drain Them and serve on a
napkin, with sifted sugar Strewn over the tops
BAKED FIsB.-Clean good-siZed fish, either cod.
salmon or shad; dry it well in cloth; rub inside
and out with mixture OF pepper and salt. Make
dressing Of bread, butter, and little onion. il
liked Fill the body OF the fish, fasten it to keep
In the dressing; then dip the surface OF the fish
Into beaten egg, and roll II In cracker crrInhs
Put bits OF butter, pepper and salt over the SIR
lace. Then lay a triyet in dripping.pan put the
hsh on, place 1t in no, oven and haste frequently
Nhen done, take II up on a hot dish and serve
WITH sliced lemon and parsley laid over the fish
WHITE STEW OF CHICKES.-Clean and cut q
tender chicken into neat joints, removing all or
nearly all the fat. Put the pieces into stew-pan,
season them with pepper and salt, add q little
grated nutmeg and a slice OF lemon cut from the
end ana thick enough To take up a little OF the
pulp. Now, pour in enough water to cover the
chicken, close the stew-pan and let the contents
stew very gently for a half an hour While this is
cooking mince onc-half pound tender veal cutler
and one-half pound suet together very finely, and
s aaa pepper and salt little Grated nutmeg and
mixture with the beaten whites OF two eggs: then
form IL into two balls about the size of walnut
roll Them In flour and drop them in the steW-Dan
Win the chicken after the latter has been cooking
hall an hour. Again cover the pan and let tb,,
WnOie simmer for half an hour longer; then To
thicken the sauce mix the yolk OF two eggs one
hall cupIul OF milk and tablespoonful 81 corn
starch together; then take the pieces OF Chicken
IRON the Stewpan and place them in the center
them: Stir the mixture Of eggs milk and corn
Starch into the sauce, then add Tablespoonful OF
chopped parsley, pour the sauce over the chicken
ana forcemeat balls and serve Immediately,
planned SHAD-n the gtlls are Of a BRIGHT
| crimSon-red color, the eyes full and clear. the
body firm, and the scales bright and stlvery. the
nsh Is fresh II the gills are OF dull, whitfs,,.
blue, the eyes flmy and sunken, and the flesh
soI~ reject the rsh, for 1t Is un1t to be eaten.
20 plank the shad, have your pianE
| ready, which should be from two to
teen or nfteen inches wide, about two feet long.
| and made OF seasoned hickory. Stand the Mani;
before good IRE and let IL become thoronUhiv
not as It's heat Is depended upon to cook one side
OF the nsh, one side only OF the latter being turned
20 me IRE Now, prepare your shad, FIRST by
OUT the roe and entratls carefully, wash it well
| and then dry IL quickly with q cloth See that
| y0uI plank - thoroughly hot and then spre9fj
OUT the shad on It, with the skin side next to FMS
wool Fasten 1t In this position With three or TOM
nve degrees before clear. hot fre Of I've cosis
DaStlng the hSh every little while with mfxtnre
OF melted butter and -four, using q sOr br1sh IN,
| Inc purpose. Turn the plank end tor end or.
| ca1ohaiyi And, when all Is baked C rich hrnwn
| winch 10 was cooked. In the meantime Won Win
nave the roe parbotled. dipped IN beaten egg and
| tnen 70 0feed-crumbs and fyied; this should he
sens 70 We table with the sha4.-CAeey.